Onions and the Blues
A beautiful use of a only moderately observed hour and a cast iron pan: caramelized onions . Over pasta, on a pizza, on salad, over cheese or straight from the pan. It takes as much time to do 10 onions as it takes to make 2 so you might as well break out both skillets and the safety goggles. Hella sweet and savory at the same time, it's flavor money in the bank, Baby. Or the 'fridge. (Yes, goggles. And if you have a mandoline or v-slicer, even better.) Preheat skillet (standard, not non-stick) on medium heat, no oil. Thinly slice a whole heap of onions (red, sweets, standard yellah), about 4 cups. Pile as many into a skillet as you can and still get the lid on. Dump onions in skillet. Clap on lid. Stir every five minutes for a total of 20 minutes when the onions have given up their juice and start looking drier and begin to stick. Uncover. Douse with 4 T. olive oil. Stir and don't go too far away. Give the onions a stir every five minutes or so until onions collapse and t...